Pea soup with cheese

The simplest banal pea soup can be supplemented with small touches to get a special, unique taste. It can be garam masala made of spices and grated ginger in the Indian manner, it can be a mushroom version, more satisfying and nutritious - with noodles.
Pea soup with cheese has a pleasant creamy taste. And, if it is smoked sausage cheese, then there is also a slight taste of smoked meat. To enhance the aroma of "haze", you can add a little smoked suluguni.
Depending on the quality of the cheese, it will either completely dissolve in pea soup, partially or remain whole pieces.
To begin with, prepare the "base" of a standard pea soup, boil the peas: pour the peas with (BOILING) water, add bay leaf, a little salt. You can put a pinch of ground cinnamon and a little vegetable oil to weaken the formation of abundant foam. After boiling the peas, remove the resulting foam and cook the peas until it is completely boiled over low heat.
Shortly before the end of cooking, add carrots to the soup, peeled and grated on a coarse grater. We also add spices to taste.
At your discretion, you can supplement the soup with potatoes and fried onions.
At the end of cooking, put soft cheese (melted or sausage), cut into thin slices of small size (you can grate the cheese on a coarse grater).
Boil the dash soup for four minutes.
Stir and serve immediately after cooking in warm plates, garnished with fresh herbs. After standing, the pea soup will become thicker and become gelatinous.
You can supplement pea soup with cheese with fresh sour cream, croutons or crunchy crackers.